This Spring Colors Salad is so tasty! It is my favorite recipe that I’ve made in a while, particularly as it uses so many delicious spring flavors. There is something about the arrival of asparagus, radishes, golden beets and sugar snap peas in the shops that just makes it feel like spring, regardless of what the weather may be doing right now!
One of the things I love about this Spring Salad is the number of raw vegetables it contains. You’re definitely getting a good hit of nutrients from the different colors. I also like the fact that most of the veggies haven’t been cooked in this recipe.
This salad works really well as either a starter, side or main dish. If you’re making it as a main dish, I recommend adding a few extras to make it more filling. Foods such as grilled tempeh, avocado, and/or boiled baby potatoes all help to make the dish more hearty.[amd-zlrecipe-recipe:264]
Vegan Salad Inspiration
If you love salad recipes, why not try this warm vegan mushroom salad with dairy-free parmesan? This salad recipe is packed with nutrients. It’s incredibly creamy and oh-so-delicious. The mushrooms are the only cooked part of this recipe. Other ingredients include spring mix, tomatoes, cucumbers, sweet white onion, scallion, bell pepper, and lemon.
You can also try whipping up this vegan Vietnamese salad with ginger tofu. The recipe is bursting with flavors. It’s vibrant, fresh, and so easy to make! According to the recipe’s author, “the dressing is super low-fat because it’s oil-free, made with just rice vinegar, coconut aminos, and coconut sugar. It’s filling, too thanks the addition of rice noodles.”
For a more classic salad, try this vegan “chicken” Caesar salad—which can be made with seitan or tofu. Caesar dressing is traditionally not vegan because it contains eggs as well as anchovies. This recipe’s vegan Caesar dressing features a cashew base, along with nutritional yeast, lemon, and mustard. To replace the anchovies, the recipe calls for capers in order to replicate the tangy and salty flavor.
This recipe was republished with permission from Vancouver With Love.